Thursday, July 30, 2015

Chola talasan

Chola talasan( ussal) is  my all time favourite.  Ussal is given  as prasadam in temple's in Bangalore. I go to temples only to have it. Ussal of  this kind is disturbed in Ganpati temple during sankasti. I got this recipe from Anu aunty, She is Tamilian who happened to be my neighbour.

Method of making :
  •  Soak a big cup of chola over night.Add 2 cups of water, a tsp salt and pressure cook for 2 whistles.
  •  In a  pan or wok add 2 tbsp of oil ( any oil is ok, i have used sunflower oil). Once oil become hot add 1 tsp of mustard seeds.Let it crackle. Now add 3-4 finely chopped green chillies, 1 tsp of finely chopped ginger, 1/2 tsp cummin seeds, 2 strings of curry leaves, around 1 tbsp of finely chopped corainder leaves saute for a minute. Squeeze half lemon (or more if you like tangy). Now  add boiled channa or chola. Adjust for salt.Mix well  add 2 tbsp of freshly grated coconut and garnish with some chopped coriander leaves.
  • Goes really well with hot cup of tea.

Wednesday, July 22, 2015

Mixed vegetable stew / Khatkhata



Khatkhat called in konkani  or mixed vegetable stew is made during Ganpati festival.  Lots of vegetable goes in stew. There are lot of options of vegetable available in this season  ladyfinger, corn, patatoes, ridge groud, cucumber which are used in stew.

Ingredients used:

For Masala:
 
Fresh coconut grated :  1 cup.
Green chiles               : 6-7.
Tamarind                     : 1 tsp pulp.
Szechuan pepper       :  5-6. 

Lightly fry chiles in a tsp of oil preferably coconut oil.  Now grind grated coconut, green chilie, tamarind with a some water  into smooth paste.

Vegetables required any vegetable of the season 
Lady finger around 10 ( I  prefer to put it less because i hate them atleast in stew).
Corn            1
Cucumber    1
Patato          1 
Ridge groud  1 (Peel the surface ).
Pumpkin        1 small part.

Cut all the vegetable into big chunks.
In a heavy bottom  pot , boil  a cup or more of water with 1 tsp of salt. Add the vegetable chunks. Cook  till they become soft. Now add the grounded masala. Pod szechuan pepper lightly and add to the stew. Simmer for 10 minutes or till the szechuan pepper starts leaving the aroma. Add water if the stew becomes more dry. Now adjust for salt.  








Wednesday, July 1, 2015

Sardines in greenchillie


Sardines in green chilies simplest dish. I love it as it is very very very spicy.
Sardines  : 6 Clean cut slits. Marinate in a tsp of salt.
Green chilli :   12.
Tamrind         :   1 small ball.

Grind chilli, 1/2 tsp salt and tamrind into smooth paste. Apply on to sardines and also in the cuts.Let it settle for 20 minutes. Put a tsp or 2 of  coconut oil on tava. Fry stuffed sardines on both sides.
I eat it  with a cup of hot tea.